Beer Pulled Pork Recipes

BEER-BASTED PULLED PORK ROAST

Steps:

• Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours.
• Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.

EASY BEER PULLED PORK (SLOW COOKER)

Steps:

• 1. Set up your crock pot and bring the pork to room temperature. Trim any excess fat. 2. Thinly slice the onion and spread over the bottom of the crock pot. 3. Mix the salt, brown sugar, garlic salt, pepper, paprika and oregano and rub all over the pork. Sprinkle any extra seasoning over the onions. 4. Place the seasoned pork on top of the onions in the crock pot and add the beer. Take care not to wash away the seasoning from the top of the meat. 5. Close the lid and cook on low for up to 12 hours or high for up to 6-7 hours. Exact cooking time will vary based on the size/weight of your meat and your brand of slow cooker. 6. When pork is really tender and can be easily shredded with a pair of forks it is done. Let the shredded pork sit in the crock pot for a few minutes on warm to soak up the delicious juices. Serve.

ROOT BEER PULLED PORK

Steps:

• Day 1: Put the pork cubes in a casserole dish or baking sheet and rub them evenly with the salt and pepper. Cover in plastic and refrigerate for at least 12 hours.
• Day 2: Preheat the oven to 325 degrees F.
• Heat the oil in a large saucepan over medium-high heat. Sear the pork until golden brown on all sides; transfer to a good-quality, high-walled braising pan and pour in the root beer. Cover the braising pan with parchment paper and then aluminum foil.
• Place the pan in the oven and set a timer for 1 hour. When the timer goes off, lower the heat to 275 degrees F. Cook for another 2 hours. When the timer goes off again, check the pork to make sure it pulls apart easily. Stick a fork in it and twist--if it pulls apart easily, you're good to go!
• Let rest for about 30 minutes. Once cooled, take the pork out of the braising liquid and pull it for sandwiches.

BEER PULLED PORK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a Dutch oven or heavy pot over medium heat; cook pork in oil until evenly browned on all sides, about 15 minutes. Add beer.
• Cover Dutch oven and bake in the preheated oven until pork is very tender, about 2 hours. Shred pork with a fork and transfer Dutch oven back to the stove top; stir in onion.
• Cook and stir over medium heat until onion is browned, about 15 minutes. Season with salt and pepper.

SLOW COOKER BEER PULLED PORK

Steps:

• Set the slow cooker to High.
• Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour beer into the bottom of the slow cooker and place the lid on the slow cooker crock.
• Cook pork on High for 1 hour. Reduce slow cooker heat to Low and cook for at least 8 hours or overnight.
• Remove pork from the slow cooker and shred with two forks. Discard juices and rinse out slow cooker crock. Return shredded pork to slow cooker and stir barbeque sauce into pork.
• Cook on Medium for 1 hour.

ROOT BEER PULLED PORK

Steps:

• Place the pork and onion in the slow cooker. Pour the root beer over the Pork, cover and cook on LOW until well cooked and pork shreds easily, usually 8-10 hours.
• Drain well and discard the extra root beer. Stir in the bbq sauce after pulling the pork. cook on low for another 1 hour till the bbq sauce heats through the meat.

GINGER BEER PULLED PORK

Steps:

• Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened., Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients., Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.

INSTANT POT ROOT BEER PULLED PORK RECIPE BY TASTY

Steps:

• Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
• Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
• Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2-3 minutes per side. Transfer to a cutting board.
• Add the onion to the pot and cook for 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
• Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
• Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
• While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
• Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10-12 minutes.
• Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
• Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
• To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
• Enjoy!

ROOT BEER PULLED PORK SANDWICHES

Steps:

• Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

PULLED PORK WITH ROOT BEER SAUCE

Steps:

• Trim fat from meat.
• If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker.
• Sprinkle meat with salt and pepper.
• In a large skillet, brown meat on all sides in hot oil.
• Drain off fat.
• Transfer meat to cooker.
• Add onions, 1 cup root beer and garlic.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• For sauce, in a medium saucepan combine 3 cups root beer and the chili sauce.
• Bring to a boil; reduce heat.
• Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.
• If desired, add root beer concentrate and hot pepper sauce.
• Transfer meat to a cutting board.
• or serving platter.
• Using a slotted spoon, remove onions from cooking juices and place on a serving platter.
• Discard juices.
• Using 2 forks, pull meat apart into shreds.
• To serve, if desired, line buns with lettuce and tomato.
• Add meat and onions; spoon on sauce.